Thanksgiving

Pumpkin Dinner Rolls-Cream Cheese filled is for Dinner.

Pumpkin Dinner Rolls-Cream Cheese filled takes 180 minutes to prepare.

Pumpkin Dinner Rolls-Cream Cheese filled takes 25 minutes to cook.

Pumpkin Dinner Rolls-Cream Cheese filled makes 16 servings.

The ingredients for Pumpkin Dinner Rolls-Cream Cheese filled are:

0.33 cup Butter, salted
4 tbsp Butter, salted
3 package, small (3 oz) Cream Cheese
0.50 cup Milk, 2%, with added nonfat milk solids, without added vit A
2 extra large Egg, fresh, whole, raw
1 oz (20 halves) Pecans
0.33 cup, packed Brown Sugar
1 tsp Granulated Sugar
16 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1 cup Libby's Canned Pumpkin Puree (by PRAIRIEHARPY)
2 tsp Cinnamon, ground
1 cup, unsifted Powdered Sugar

Here is how you make Pumpkin Dinner Rolls-Cream Cheese filled:

Cream Cheese-Stuffed Pumpkin Dinner RollsINSTRUCTIONSIn a small bowl, place yeast, 110-degree milk and granulated sugar. Allow the yeast to bloom for about 10 minutes until frothy.In the bowl of a stand mixer, add yeast, brown sugar, butter, salt, spices, eggs, pumpkin puree and flour. Mix with the paddle attachment until well combined. Switch to the dough hook and knead dough for about 8 to 10 minutes, until it is smooth and soft.Place the dough in a greased bowl, cover it with linen and allow it to rest for about an hour, or until it has doubled in size.Divide the dough into 16 pieces. In medium sized nowl, mix cream cheese with 1 cup powdered sugar and cinnamon. Fill each dough ball with a tabledpoon of cream cheese. Wrap each dough ball in kitchen twine, wrapping the twine around the dough ball to create a pumpkin shape. (Take care not to wrap the dough too tightly because it will become larger when it proofs and bakes.) Cover the pumpkin-shaped dough balls loosely and set them aside to proof for between 1 and 1 1/2 hours, or until the dough is puffy and has doubled in size. Create an indentation in the top of each pumpkin where the pecan stem will sit after the rolls have baked.Preheat oven to 350 degrees. Bake the rolls for 20 to 25 minutes. Remove from oven when baked through and golden brown; brush with melted butter. Allow rolls to cool for a few minutes, then remove the twine and place a pecan stem on top of each. Serve warm.INGREDIENTS1 envelope active dry yeast1/2 cup whole milk, scalded and allowed to cool to 110 degrees1 teaspoon granulated sugar1/3 cup brown sugar4 tablespoons butter, softened1 1/2 teaspoons kosher salt2 teaspoons pumpkin pie spice2 eggs1 cup pumpkin puree4 cups all-purpose flour8 ounces cream cheese, cut into 1/2-ounce blocks and chilled20 pecan halves, sliced into thirds vertically1/3 cup butter1 cup powdered sugar2 tsp cinnamonServing Size: Makes 16 rolls

The nutritional information for Pumpkin Dinner Rolls-Cream Cheese filled is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 353.6

• Total Fat: 28.4 g
• Cholesterol: 63.0 mg
• Sodium: 112.0 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 4.0 g
• Protein: 8.9 g